1 small bag dried pinto beans
1 medium/large yellow onion, chopped
1 tablespoon minced garlic (I really like to use the jar of minced garlic from Costco.)
2 1/2 teaspoons cumin
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
32 oz carton chicken broth, or enough to completely cover ingredients in slow cooker
Prepare beans by placing them in a large bowl, covering with water and letting them soak overnight.
In the morning, transfer beans to a large pot, cover with water and bring to a boil on stove. Let boil 2 minutes. Remove from heat and cover with a lid. Let the beans soak in the hot water for 1 hour.
Drain beans and add to slow cooker that has been sprayed with cooking spray. Add the chopped onion and spices.
Pour chicken broth over all. Add water if broth does not completely cover ingredients.
Cook on high for 6-8 hours, or until beans are really tender. Ladle beans into food processor and mash/puree until beans are the consistency that you like (we like ours more smooth than chunky), adding broth from slow cooker if needed.
At this point, you can serve the refried beans as a side dish, topped with shredded cheese, OR you can freeze the beans for later use. They are perfect on tostadas and nachos, alongside chili rellenos (click here for a Pinterest favorite recipe) or wrapped in enchiladas and burritos.
|Creamy Refried Beans|
Recipe adapted from Money Saving Mom